Last year we introduced the Serious Eats Edition KettlePizza Baking Steel Combo. After some pretty extensive of the original KettlePizza grill insert and the Baking Steel, we stuck the two together into a single unit. The end result combines a heavy-duty tombstone-shaped pizza stone underneath with a quarter-inch solid steel plate above to heat your dough simultaneously from both sides, producing pies that cook in a matter of minutes.

It's the best way to make Neapolitan-style, wood-fired oven-quality pizzas at home, using your Weber kettle grill. The end result is puffy, spottily-charred, crisp-on-the-outside moist-and-cloud-like-in-the-center pizzas better than you'll ever get out of a regular home oven.

And the best part? Well actually, there are two best parts. First: we're giving away one of these puppies for Father's Day. All you have to do to enter is tell us what your father's (or brother or husband, or any fatherly figure in your family) favorite pizza topping is in the comments below. One lucky winner will receive a free Serious Eats Edition KettlePizza Baking Steel Combo delivered straight to their doorstep.*

*The contest is open to the continental U.S. only (sorry out of staters!)

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.